Ingredients
4 c. spinach leaves
2 to 6 scallions, finely chopped
1 c. plain yogurt
salt and pepper to taste
4 hard-boiled eggs, chopped
12 black olives
1/2 c. olive oil
Method
Sources
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wash the spinach thoroughly. Drain. Dry with paper towels. Shred and combine with the scallions in salad bowl. Beat the yogurt, olive oil and salt and pepper with a fork until well blended. Add the eggs. Pour the mixture over the spinach. Mix gently, but thoroughly, taking care not to mash the eggs. Taste for seasoning. Garnish with olives.